OPEN-FACED EGG SANDWICHES
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
OPEN-FACED FRIED EGG SANDWICHES
Steps:
- To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.
- Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
- Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.
- Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
- Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.
OPEN-FACED FRIED EGG AND CHILI SANDWICH
Make and share this Open-Faced Fried Egg and Chili Sandwich recipe from Food.com.
Provided by katdi
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Fry each of the two eggs in a pan, meanwhile toast your bun. Spread Cheese Whiz on each half toasted bun, top with a fried egg and then half of chili. Enjoy.
Nutrition Facts : Calories 274.6, Fat 14.1, SaturatedFat 6, Cholesterol 238.4, Sodium 888.9, Carbohydrate 22.7, Fiber 4.3, Sugar 4, Protein 15.2
OPEN-FACE SARDINE AND EGG SANDWICH
Make and share this Open-Face Sardine and Egg Sandwich recipe from Food.com.
Provided by Pesto lover
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Slice the eggs.
- Spread the sardines on one side of the bread.
- Spread the egg slices on the other side of the spread.
- Sprinkle dill on top to serve.
Nutrition Facts : Calories 315.4, Fat 11.3, SaturatedFat 3.1, Cholesterol 211.9, Sodium 669.6, Carbohydrate 31.5, Fiber 3.8, Sugar 2.8, Protein 20.6
OPEN-FACED FRICO EGG SANDWICH
Steps:
- For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside., Sprinkle Parmesan into large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes., Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.
Nutrition Facts : Calories 408 calories, Fat 23g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 1188mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
EGG & SPINACH OPEN-FACED SANDWICH
Here's a quick and tasty open-face egg sandwich for one. Get out the baby spinach leaves and the mayo and let's get cracking.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Spread toast with mayo.
- Top with spinach and egg.
Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
OPEN-FACED SANDWICHES WITH RICOTTA, ARUGULA, AND FRIED EGG
Absolutely wonderful! We served it on toasted seedless rye and it was great for the arugula and for the cheese to start to melt and then with the egg on it, really great! Scrumptious! Cooking Light Magazine, May 2010 publication.;)
Provided by Manami
Categories Breakfast
Time 20m
Yield 4 (1 sandwich for each)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- Coat both sides of bread with cooking spray; broil 2 minutes on each side or until lightly toasted.
- Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using), 1/4 teaspoon pepper; toss gently & pinch of crushed red pepper flakes.
- Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
- Crack eggs into pan; cook 2 minutes.
- Cover and cook an additional 2 minutes or until whites are set.
- Remove from heat.
- Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.
- Divide salad and eggs evenly over bread.
- Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.
Nutrition Facts : Calories 367, Fat 15.4, SaturatedFat 5.6, Cholesterol 229.4, Sodium 895.8, Carbohydrate 36.9, Fiber 2.2, Sugar 0.9, Protein 19.4
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